Audubon County Republican. [volume] (Audubon, Audubon Co., Iowa) 1885-1894, 1887-11-17
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HOUSEHOLD HINTS.

CABBAGE SALAD. Cut tho cabbage
very fine and put into dish in layers.
with salt and pepper between. Then
take two teaspoonfuls Of butter, two
OF sugar, two of flour, two of mustard,
one cup Of vinegar and one egg, aud
let these ingredients come to u boil on
the stove. Pour it hot over, and mix
well with the cabbage. stirring it oc-
casionally as it cools.
ScRAPPLE. is a most palatable
dish. Take the head, heart, aud any
scraps of lean pork. and boil until the
flesh slips easily from the bones. Re-
move the fat. grstle and bones. then
chop fine. Set the liquor in which the
meat was boiled aside until cold. take
the cake OF fat from the surface and re-
turn to the fire. When il DO Is put in
the chopped meat and season well with
pepper and salt. Let it boil again. then
thicken with corn meal rs you would in
making ordinary corn meal mush, BY
lett ne it sift through the fingers slow
ly to prevent Jumps. Cook an hour.
stirring constantly at first afterwards
putting back on the range in posi-
lion to boil gently. When done pour
INTO a long, square pan not too deep.
nd mould. In cold weather this can
oe kept several weeks. Cut into slices
when cold and fried brown. as you do
mush, it is cheap and delicious break
fast relish.
Soft MUFFrNs. One quart Of milk,
three eggs. one teaspoonful OF salt. u
piece of butter the size of an egg, four
tablespoonfuls of yeast, and sifted flour
to make Il stlf batter. Warm the milk
and butter together. and add the salt;
beat the eggs very light and stir them
into the milk and butter; then stir in
the yeast and last the flour. Cover the
mixture and set it to rise for three
hours, or until light in warm place.
Bake in muffin rings or heated gem
irons until light brown. May be
mixed at night and used for breakfast
COOKIES. One cup of powdered
sugar, one-half cup of sour milk, one.
half teaspoonful of soda siftcd three
times through two cups of hour; one.
half of n small nutmeg and q handful
of raisns. Rub the butter and sugar to
cream, then add the egg, milk and
spice and last tho flour. Roll thin.
cut into round cakes and bake in q
quick oven. pressing one raisin into
the centre of each cooky.
ROLL PUDDING. Rub piece of but.
ter the size Of an egg into one quart OF
flour in which has been sifted two tea.
spoonfuls of cream tartar and one tea.
spoonful of soda. Mix with sufficient
sweet milk to make n dough that eau
be rolled out. After rolling it out into
sheet, spread with any kind of fruit,
fresh. canned or preserved aud then
roll up, being careful to fold the ends
so that the fruit will not run out Steam
one hour and cat with a sauce.
POCKETBoOK Rolls Take at noon
one pint of mornings milk. piece Of
butter half rs large rs an egg. one
tablespoonful OF sugar and little salt;
boil all together and when cool add
ono-half cup of Yeast Tor one half of a
yeast cake issolved in one-half cup of
water) and two quarts of flour; knead
as you would bread and set in 4 warm
place to rise. 1t W Il be light by X
o'clock in the evening; then knead it
down again. using as little fout rs
possible. In the morning roll out with.
out kneading about half an inch thick.
cut, spread very thin with butter, fold
over, put in buttered pan and after
letting them I sc few M nutes, bake.